Cranberry Orange Sourdough Discard Bagels

You already know my favorite way to start the day is with a sourdough discard bagel topped with cream cheese. Lately, I've been having fun putting a fresh spin on my go-to breakfast, first with sourdough discard egg bagels, then blueberry bagels. This cranberry orange combination was actually Joel's request, and now it's one of our favorites.

Made with sourdough discard, the bagels have a subtle tang that balances the sweetness of dried cranberries and the brightness of orange zest. Since the dough uses a little commercial yeast, they're ready in just a few hours!

If you'd like to make a long-fermented dough with active sourdough starter, check out my sourdough bagel recipe instead.

While cranberries usually shine during the holidays, dried cranberries are easy to find year-round, so you don't have to save this recipe for November and December. If you'd rather keep things simple, skip the cranberries and let the citrus do all the work. Orange-scented bagels are wonderfully fragrant and pair beautifully with homemade cultured butter.

Dried cranberries add a pop of flavor and chewy texture to so many recipes beyond these bagels like sourdough cranberry biscotti, sourdough cranberry oatmeal cookies, or sourdough cranberry walnut bread. Keeping a bag on in the pantry makes it easy to use your starter in all kinds of bright, flavorful recipes.

Ingredients and Substitutions

This dough is a hybrid which means it uses both sourdough discard and a little commercial yeast. The added yeast helps speed up fermentation, so your bagels are ready to bake sooner than if you relied on sourdough alone. You can use instant or active dry yeast; instant can go straight into the dough, while active dry should be bloomed first.

If you prefer long-fermented bagels, try my sourdough discard bagel recipe instead.

Bread flour is key for making chewy bagels with a shiny crust so don't skimp out on it, if you swap in all-purpose flour, the result will be softer, almost like a dinner roll.

Cranberries and orange zest give these bagels a bright, tart flavor with just the right hint of citrus. Dried cranberries work best, but you can also try substituting with golden raisins or chopped dried cherries.

And don't skip the baking soda bath. It's what creates that signature shiny, chewy crust and the characteristic bagel flavor. Just remember the baking soda doesn't go into the dough.

Step-by-step Instructions

Make the dough

Soak the cranberries in orange juice and activate the yeast for 15 minutes. Combine all the ingredients (except the baking soda) in the bowl of a stand mixer and mix until a cohesive dough forms and the cranberries are evenly distributed.

Knead the dough

Knead the dough until smooth. Transfer to a bowl and let the dough rest for 15 minutes.

Shape the dough

Divide the dough into 10 equal pieces and shape each one into a ball. Use your finger to poke a hole through the center, then gently stretch it outward until the hole is about 2 to 3 inches wide.

Bake the bagels

Boil the bagels for 1 minute. Bake at 425 F for 25 to 30 minutes.

Sourdough Discard Cranberry Orange Bagel Recipe

Hannah Dela Cruz

I love making these bagels during the holidays-the mix of dried cranberries and fresh orange zest feels festive and bright. Since the recipe uses dried fruit, you can enjoy them anytime, not just in December. The dough combines sourdough discard with a little commercial yeast, so it comes together quickly-perfect for a cozy afternoon bake. They also freeze well, so you can keep a stash on hand for an easy, satisfying breakfast.

No ratings yet

Print Recipe

Cook ModePrevent your screen from going dark

Prep Time 1 hour hr

Cook Time 30 minutes mins

Rest Time 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Breakfast

Cuisine American

Servings 12 bagels

Calories 265 kcal

Equipment

• ▢
  Kitchen scale
• ▢
  stand mixer MAKEITDOUGH20 for 20% off
• ▢
  spider
• ▢
  Large Baking Sheet
• ▢
  wire rack
• ▢
  instant read thermometer

This section may contain affiliate links

Ingredients

 

MetricUS Customary

 

1x2x3x

Dough

• ▢ 7 grams active-dry yeast
• ▢ 28 grams honey
• ▢ 310 grams water
• ▢ 100 grams dried cranberries
• ▢ 113 grams orange juice
• ▢ 113 grams sourdough discard
• ▢ 690 grams bread flour
• ▢ 12 grams kosher salt
• ▢ 1 tablespoon orange zest

Water Bath

• ▢ 10 grams baking soda

Release

• ▢ 30 grams cornmeal

Click US Customary to view volume measurements

Instructions

 

• Soak cranberries: Combine the cranberries and orange juice in a bowl. Set aside.
  100 grams dried cranberries, 113 grams orange juice
• Bloom the yeast: Whisk the yeast, water and honey together. Cover and let the yeast activate for 15 minutes until foamy and bubbly.
  7 grams active-dry yeast, 28 grams honey, 310 grams water
• Make the dough: In the bowl of your stand mixer, combine the remaining ingredients with the soaked cranberries with all the orange juice and yeast mixture.
  113 grams sourdough discard, 690 grams bread flour, 12 grams kosher salt, 1 tablespoon orange zest
• Using a dough hook, mix the dough on low speed until cohesive and elastic, about 5 minutes. Pause and scrape the sides down as needed. (See notes for hand-mixing instructions).
• Gather the dough into a tight ball and cover the bowl with plastic wrap. Let the dough rest for 15 minutes.
• Knead the dough: Turn the dough out onto a clean work surface. Knead the dough until smooth, about 5 to 10 minutes.
• Pre shape the dough: Divide the dough into 12 portions. Keep the dough covered in plastic wrap to prevent it from drying out.
• Working with one piece at a time, fold the edges toward the center and pinch to seal. Place seam-side down on your work surface and gently round to close the seam. Set aside and repeat with the remaining pieces of dough.
• Prep: Line a large baking sheet with parchment paper. Preheat the oven to 425 F. Bring a large pot of water to a boil.
• Shape the dough: Working with the first piece of dough you pre shaped, use your finger to poke a hole through the center. Gently expand the hole to about 2 to 3 inches in diameter. Make the hole slightly larger than you think it should be because it will close slightly as your bagels bake.
• Set the shaped portion on the lined baking sheet and repeat with the remaining portions of dough.
• Boil the bagels: Add baking soda to the boiling water. Add bagels to the water 2 or 3 at a time (depending on the size of your pot). Boil the bagels for 1 minute. Using a spider or a slotted spoon to flip the bagels halfway through. Transfer the boiled bagels to a wire rack. Repeat with the remaining bagels.
  10 grams baking soda
• Bake the bagels: Dust the parchment paper with cornmeal. Arrange the bagels on the baking sheet about an inch apart. They can be quite close together since they won't puff up too much as they bake.
  30 grams cornmeal
• Bake the bagels for 25 to 30 minutes or until browned and the bagels register at least 200 F when probed with an instant-read thermometer.
• Transfer the bagels to a wire rack to cool for at least 15 minutes before serving.
• Long-term storage: Slice the bagels and store in a ziplock bag. Store the bagels in the freezer for up to 1 month. Reheat in a toaster or toaster oven until lightly browned and heated through.

Tips

These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.

Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.

Notes

Spend a little extra time making sure your dough is smooth-this will give your bagels a chewy texture and a shiny, even crust.

Avoid over-proofing. Bagels don’t need as much proofing time as bread, and letting them go too long can lead to wrinkly surfaces and an overly tough chew that feels like a workout for your jaw.

When shaping, make the center hole larger than you think you should. The bagels will puff up as they bake, and the hole will naturally shrink.

To mix the dough by hand: In a large mixing bowl, combine the yeast mixture, soaked cranberries with the orange juice, and remaining ingredients. Mix with a stiff spatula or sturdy wooden spoon until the dough starts to come together. Switch to your hands and knead until cohesive, then shape into a tight ball. Cover the bowl with plastic wrap and let the dough rest for 15 minutes. Turn it out onto your work surface and knead until smooth, about 10–15 minutes. Continue with the recipe as directed.

Nutrition

Calories: 265kcal | Carbohydrates: 55g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 619mg | Potassium: 96mg | Fiber: 2g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg

I am not a nutritionist or dietitian, any nutrition information provided is an estimate.

Pin Recipe Share on Facebook